The losses of Vc in Kiwi during the storage of raw fruit and storage of Kiwi were studied in samples of China kiwi and Maohua Kiwi. The effects of Vc losses in juice due to the exposure to air, heat and light were also discussed respectively.

Based on previous researches, three important results relating to the rheological characteristics of honeys were obtained, namely: 1) The influence of water content on viscosity of honey is very significant and the water conent is the most important factor to determie the quality of domestic honeys. 2) The Newtonian model is confirmed as the rheo-logical model for domestic honeys rather than the Bingham model. 3) The water content-temperature-viscosity graph is established so as to fully describe the interrelations among water content, temperature and viscosity for honeys.

 A Study on the clarification of orange juice (Citrus sinensis )by hollow fiber ultrafiltration (UF) was presented in this paper. The experiments mainly investigated effects of operating pressure , temperature, food concentration and food flow rate on the permeate flux; and the retention of nutrient contents in UF juice was determined. The possibity of using UF as a pretreatment step for concentrating by membrane distillation was also studied. The results indicated that UF could be used for the clarification of orange juice , and had no significant effects on the flavor and nutrient contents of the orange juice. The distillate flux of membrane distillation coule be increased by UF pretreatment since UF removed pectins and other solids

 Comparative study of effects of some surfactants on wheat flour protein and starch was made. The bread improving abilities of different crystal forms and combinations results of these surfactants were compared. The results showed that surfactants can not only improve dough mixing tolerance, but also increase starch gelatinization temperature and retard starch gelatinization which can make dough more expandable in the oven during baking so as to increase bread volume. The synergistic effect of MG with CSL was found. The results also demonstrated that the surfactants α-crystalline form is particularly active in contrast with those of powder or grain. Viscograph is a good instrument to study the effects of surfactants on starch gelatinization.

The Fermented liguid was proved to be safe by the toxicity test after the fermentation of the strain of Lentinus Edodes at the optimum condition. Based on it, a serious of nutritions and healthy ientinus Edodes foods were obtained, such as polysaccharose oral solution, drink, paste, candy, biscuit and noodle etc. The flavor of the fermented liguid was also studied.

The Processing of rich fiber powder from corn cob was studied. The technology was simple and well controlled. The content of the total dietary fiber of the end -product reached 73. 23% while the soluble fiber was 14. 38% and the insoluble was 58. 85%.

 A new processing technology of vinegar made of black currant grown in north-east area of China was put forward. It could not only make use of the plentiful fruit resources as raw material to replace cereals, but also have the advantages of simplicity of technology, convenient operation, low production cost, high efficiency and continuous production etc. Besides, this processed vinegar also brought about pleasant and smooth taste and nutritions contents.

 The inhibition of microorganisms by the granoderma Karst extract within tens of ordinary foods was determined. The results showed that Ganoderma Karst could inhibit the growth of bacteria remarkably and extensively. Some experiment data were achieved for the purpose of making Ganoderma Karst health food and developing its enzymatic value.